Sometimes it’s the uncomplicated recipes, made with the fewest, but the best, ingredients, that work magic. This is one such time. Water, sugar, cream, and excellent Concord grapes become a downright rapturous gelato, says Carb Lover. “Juicy tartness balanced by sweetness and tannic finish, all mellowed by a whisper of cream. Luscious and complex, a red wine enthusiast would be seduced.”

Here’s how it’s made: heat 2/3 cup sugar and 1/2 cup water over medium heat until sugar is completely dissolved. Remove from heat. Process 1 lb. of washed and stemmed black grapes through a food mill, using the insert with the smallest holes to catch the seeds and separate the skins. (Note: a food processor or blender is NOT a suitable alternative, as it will crush the seeds.) Combine grape puree with simple syrup and cool. Once cool, whip 1/4 cup heavy cream to the consistency of buttermilk. Blend with grape mixture, and chill thoroughly, then process in an ice cream freezer.

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Black Grape Gelato by Marcella Hazan

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